Significant Differences In Color Research Articles

Structural and optical studies of gamma-irradiated polyvinyl alcohol, polyethylene glycol, and lignosulfonate thin film

Thin film of polyvinyl alcohol (PVA), polyethylene glycol (PEG) and lignosulfonate (Lg) were synthesized by solution casting technique. Samples from the synthesized PVA-PEG-Lg thin film were irradiated with different γ doses ranging from 20 to 100 kGy. The resulting effect of the γ-ray irradiation on the structural and optical properties of the blend films was investigated using Fourier transform infrared spectroscopy (FTIR) and ultraviolet spectroscopy (UVs). The FTIR analysis of the blends confirmed the formation of a relatively strong hydrogen bond between the hydroxyl groups of the PVA and the blended polymers. The optical band gap, refractive index, Urbach energy, and optical dielectric parameters were characterized and interpreted based on the γ-ray dose. The optical bandgap decreased from 4.00 to 3.39 eV for a γ-ray dose of 100 kGy, associated with an increase in both Urbach energy and refractive index of the films. This could be attributed to the domination of chain crosslinking caused by γ radiation under the present conditions. Moreover, we used the Commission Internationale de E’Claire (CIE) method to evaluate the change in color between the pristine and irradiated films. The PVA-PEG-Lg film achieved significant color differences during the γ-irradiation.

Effect of M-type reactive dyes on dyeing properties of twisted bamboo fiber bundles.

The dyeing properties of twisted bamboo fiber bundles were studied by using the combination of three primary colors in M-type reactive dyes. The study found that the three dyes of red, yellow and blue have good color rendering in the actual dyeing process, and because the molecular structures of the three are similar, the chemical reactions during the fixation are the same, so the final dyeing rate results are similar, which were 29-32%. Compared with the undyed twisted bamboo fiber bundle, the mechanical properties of the three-color twisted bamboo fiber bundle also changed significantly, and the tensile strength increased by 13.79% on average. The changes of elastic modulus and elongation at break showed that the three-color twisted bamboo fiber bundle had excellent flexibility. In addition, there are significant color differences between the samples of each color. When the color indexes of DB are used as the benchmark, the ΔE* of other dyed samples varies from 40 to 80, and the color of each sample is relatively uniform, without an obvious color flower phenomenon. This indicates that twisted bamboo fiber bundles with richer colors can be prepared by different combinations of three primary dyes, which can improve the ornamental value of bamboo fiber bundles after processing into large blocks and their application potential in home textiles, interior decoration and other fields.

Physicochemical and Organoleptic Value of Horse Meat Sausages based on the Level of Carrot Flour Substitution

This research aims to determine the Physicochemical and Organoleptic Value of Horse Meat Sausages based on the level of carrot flour substitution. Experimental method with a Completely Randomized Design (CRD) with one factor, carrot flour substitution (10%; 20%; 30%;40% and 50%.) The parameters to be observed were chemical parameters (beta-carotene, ash, moisture and protein content), physical parameters (texture and color), as well as organoleptic parameters for hedonic and scoring methods (flavor, taste, color and texture). Observation data were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% using Co-stat software. And continued with the Honestly Significant Difference (HSD) test at the same real level. The results show that the effect of the ratio of horse meat to carrot flour on sausage quality has a significantly different effect on ash content, water content, beta-carotene content, protein content, texture (N), hedonic organoleptic texture, flavor, taste, color and texture scoring. However, there was no significant difference in hedonic flavor, taste and color. Horse meat sausage and carrot flour with a ratio of 70%:30% is the best treatment which produces ash content of 5.28%, moisturer content of 62.53%, beta-carotene content of 3.41 mg/g, 7% texture 2.8 N, Color ( °Hue) 88 with the criteria of reddish yellow, flavor, taste, color that preferred by the panelists.

Associations of serum carotenoids with the severity of sunburn and the risk of cancer: A cross-sectional analysis of 1999-2018 NHANES data.

Sunburn is a common problem for outdoor workers and casual outdoor walkers. Carotenoids are important elements in normal function of skin tissue and skin metabolism and are critical in the development of some cancers. However, the possible relationships between sunburn sensitivity, carotenoids and the risk of cancers remain unknown. To explore the associations of serum carotenoids with sunburn severity and the risk of cancers. A cross-sectional study from the National Health and Nutrition Examination Survey from 1999 to 2018 were conducted. The relationship between sunburn and serum carotenoids, cancers were investigated by unconditional or ordinal logistic regression. Mediation analysis was used to explore the effect of carotenoids on the relationship between sunburn and cancers. A total of 25,440 US adults from 1999 to 2018 were enrolled in this study. There were significant differences in sex, race and natural hair color between the sunburn and non-sunburn people. The severity of sunburn was significantly associated with serum trans-β-carotene, cis-β-carotene, combined lutein, and vitamin A. The odds ratios of severe reactions were 5.065 (95% CI: 2.266-11.318) in melanoma patients, 5.776 (95% CI: 3.362-9.922) in non-melanoma patients, and 1.880 (95% CI: 1.484-2.380) in non-skin cancers patients. Additionally, serum carotenoids were partially attributable to the effect of sunburn on skin and non-skin cancers. Sunburn severity was associated with cancers, and severer sunburn was related with higher risk of cancers. Serum carotenoids were also associated with sunburn severity. Moreover, the relationship between sunburn and cancers was mediated by some serum carotenoids.

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

AbstractBackground and ObjectivesMakgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diverse physiological properties, such as antimicrobial, antioxidant, and antitumor activities. The preparation of rice‐based Makgeolli (RM) and quinoa‐added Makgeolli (QM) were obtained by combining rice and quinoa in ratios 1:1 (RM; control: without supplement). This study sought to assess the physicochemical, microbiological, antioxidant, and taste tests of RM and QM during a 6‐day fermentation period.FindingThe alcohol content increased steadily until Day 6 (10.7%–10.3%). From the start of fermentation to Day 2 of fermentation, the number of lactic acid bacteria (LAB) in RM and QM increased rapidly (p < .05), with no significant increase thereafter (p > .05). 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activities were significantly (p < .05) higher in QM (DPPH: 81.01%, ABTS: 91.46%) than in RM (DPPH: 43.65%, ABTS: 53.85%). The average result of iron(II) chelating activity for RM was 39.81%, while for QM was 47.09%. Moreover, superoxide dismutase scavenging activity of both RM and QM were 41.07% and 56.23%, respectively. There were no significant differences in color, smell, appearance, and overall acceptability between RM and QM (p > .05). However, taste values were significantly higher (p < .05) in QM than in RM (5.9 vs. 4.3).ConclusionMakgeolli supplemented with quinoa owing to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

Tofu is a derivative product of soybean that is widely consumed by the society for its high nutritional content and good benefits for health. Research on the physicochemical especially antioxidant content of tofu was still rarely evaluated. The aim of this research is to increase the antioxidant effect of tofu by using Lactobacillus casei FNCC-0090 and Lactobacillus plantarum spp. as coagulants. Tofu was coagulated using Lactobacillus casei FNCC-0900 and Lactobacillus plantarum spp. to reach the isoelectric points of tofu with pH 4.8, 5 and 5.2. The physicochemical of tofu were analysed which consist of total protein content, crude fat content, carbohydrate content, moisture content, ash content, antioxidant capacities, colour, yield and texture of tofu. The results showed that there is a significant difference in moisture content, colour, protein, yield, texture and antioxidant capacities of tofu. While fat, ash, carbohydrate content of tofu did not show a significant difference between sample but showed a significant difference with control. In antioxidant capacity, the antioxidant increased by 11.21% in the radical scavenging capacity, 5.1% in the reduction capacity and 4.9% in the chelating capacity of tofu.

Differences in Chemical Constituents between Dalbergia oliveri Heartwood and Sapwood and Their Effect on Wood Color.

The purpose of this study was to characterize and quantify the chemical constituents of heartwood and sapwood of Dalbergia oliveri extract in order to investigate the chemical components that determine the formation of heartwood's color. In this work, the types of pigments in heartwood and sapwood extract were analyzed using UV-Visible (UV) Spectrophotometer, and the main pigment components of heartwood and sapwood extract were identified and quantified using ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS). The results showed that the difference in content of the main components between heartwood and sapwood of Dalbergia oliveri was slight, and the lignin structure between heartwood and sapwood is basically identical; flavonoid pigments were found to be the primary chromophoric components of heartwood and sapwood extract. However, a total of 21 flavonoids were identified in heartwood and sapwood, of which the unique substances to heartwood were vitexin, isorhamnetin, and pelargonidin, and the content of isoliquiritigenin, formononetin, and biochanin A were 253, 37, and 583 times higher in the heartwood than in the sapwood, respectively, which could be the main pigment components affecting the significant color difference between heartwood and sapwood of Dalbergia oliveri. These results will provide a foundation for revealing the underlying mechanism of color difference between heartwood and sapwood and provide a theoretical basis for wood coloring.

A Preliminary Comparison of Beef Carcases Stunned using DTS: Diathermic Syncope® or Captive Bolt in Terms of Selected Meat Quality Attributes and Plasma Biomarker Concentrations

A novel technology for inducing unconsciousness prior to slaughter has been developed (DTS). For commercial reasons meat quality attributes are important, and impacts on endocrine responses provide an indication of animal welfare. We compared endocrine, ultimate pH and meat quality (after 1 and 10 weeks of storage) attributes of cattle carcases processed using DTS with those processed using penetrative captive bolt (CB). There were no significant differences between treatments in the change in plasma cortisol, adrenocorticotropic hormone, β-endorphin and catecholamines between baseline and immediately post-slaughter, and no significant differences in terms of pH at 24 h post slaughter. There were no significant differences in pH, shear force, TBARS or drip loss between DTS and CB samples of round and loin at week 1 and week 10 post slaughter; DTS meat was yellower at quartering (MINOLTA b* P < 0.05). At week 1, DTS loins were redder (MINOLTA a*, P < 0.05) and yellower (MINOLTA b*, P < 0.05), while DTS rounds were lighter (MINOLTA L*, P < 0.05), than CB. At week 10, there were no significant meat color differences between treatments. Processing cattle using DTS results in endocrine changes and meat quality attributes that are comparable to CB.

Effect of CAPN1 gene polymorphism on some physical and sensory traits in broiler meat

This study was conducted in the poultry field, Animal Production Department, College of Agriculture and Marshes, University of Thi-Qar, from 10/11/2021 to 3/2/2022, the period included field and laboratory stud. A total of 100, one day broilers Ross 308 were used. Laboratory analyzes were carried out in the laboratories of the Marshes Research Center, University of Thi-Qar and the laboratories of the College of Agriculture and Marshes, University of Thi-Qar. Three genotypes CC, CT and TT were identified whose frequency was 0.52, 0.34 and 0.14 respectively and the frequency of the C allele was 0.69 and the frequency of the T allele was 0.31. There were significant differences on Water Holding Capacity (WHC) among the genotypes, the CC genotype was superior to the CT and TT genotypes. As for the thawing and cooking loss, there were no significant differences between the genotypes. A significant differences on pH values among the genotypes, the CC genotype was superior to the CT and TT genotypes. Significant differences in flavor between genotypes, the CC genotype was superior to the CT genotype, and the CT genotype was superior to the TT genotype. Highly significant differences in tenderness, the CC genotype was superior to the TT genotype, while the CT genotype did not differ significantly from the CC and TT genotypes. Highly significant differences between the genotypes in juiciness, the CC genotype was superior to the CT and TT genotypes. No significant differences in color and general acceptable.

Protein Enriched Noodles Using Aramang Powder

The study generally aimed to formulate noodles enriched with aramang powder and evaluate the acceptability. It specifically aimed to determine the sensory qualities of the formulated noodles as to the color, odor, and taste, and determine the consumer's acceptability. Three noodles formulations were prepared as follows: treatment 1 (with the addition of 5 grams aramang powder), treatment 2 (with the addition of 10 grams aramang powder and treatment 3 (with the addition of 15 grams aramang powder). Sensory evaluation was done using 10 semi-trained laboratory panelists to evaluate the quality of the product. Consumer acceptability was also conducted using 50 consumer respondents to determine the acceptability of the product. Results of the study revealed that there is a significant difference in color, odor, taste and general acceptability of the noodles enriched with aramang powder using the three (3) concentrations of aramang powder. Based on the result of the sensory test (sensory evaluation), treatment 3 using 15 grams of aramang powder was the best having the following qualities/ attributes slightly dark cream in color, slightly strong aramang odor, and moderately strong aramang taste with overall acceptability of

Advances in Biomedical Functions of Natural Whitening Substances in the Treatment of Skin Pigmentation Diseases.

Pigmentation diseases can lead to significant color differences between the affected part and the normal part, resulting in severe psychological and emotional distress among patients. The treatment of pigmentation diseases with good patient compliance is mainly in the form of topical drugs. However, conventional hydroquinone therapy contributes to several pathological conditions, such as erythema, dryness, and skin desquamation, and requires a longer treatment time to show significant results. To address these shortcomings, natural whitening substances represented by kojic acid and arbutin have gradually become the candidate ingredients of traditional local preparations due to their excellent biological safety. This review focuses on several natural whitening substances with potential therapeutic effects in pigmentation disease and their mechanisms, and a thorough discussion has been conducted into the solution methods for the challenges involved in the practical application of natural whitening substances.

Analgesic and anti-inflammatory effects of diclofenac and ketoprofen patches in two different rat models of acute inflammation

ObjectivesTopical forms of Non-steroidal anti-inflammatory drugs (NSAIDs) used to treat pain, fever and inflammation ensure reduced occurrence of systemic adverse effects that are common with oral application. Compared to the systemic therapy, topical applications of NSAIDs require lower doses to achieve pain relief, and thus pose lower risk of major drug interactions. We aimed to evaluate analgesic and anti-inflammatory effects of diclofenac and ketoprofen patch in the rat model of acute inflammation. MethodsWistar male rats, body weight 220–290 g were randomized into five groups with six rats. Two groups were treated with diclofenac patch at different doses, two with ketoprofen patch at different doses, while a placebo patch was administered to the control group. After patches removal and initial measurements of pain, gait, body temperature, paw temperature, color and paw volume, the models of acute inflammation were applied: yeast-induced hyperalgesia and carrageenan-induced edema. Measurements were repeated one, three and five hours after inflammation induction. ResultsAcute inflammations induced by both used models did not affect the whole-body temperature. However, there were significant (p < 0.05) differences in pain, gait, paw temperature, color and volume between low and high dose diclofenac and ketoprofen groups compared to the control group in different time points, in both models. ConclusionsOur results confirm the analgesic and anti-inflammatory efficacy of diclofenac and ketoprofen patches when used in two well-established rat models of inflammation. These findings suggests that diclofenac patch would be a useful formulation in clinical practice as a novel treatment option. However, new prospective double blind randomized clinical trials are necessary to evaluate analgesic and anti-inflammatory effect of topically applied NSAIDs when used in specific pain and inflammation indications.

Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8%. The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. 100 grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols. The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process, which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.

Digital evaluation of facial peri-implant mucosal thickness and its impact on dental implant aesthetics.

The aim of the present study was to describe and compare the features of the buccal peri-implant mucosa to natural gingiva in the aesthetic area. Forty-nine periodontally healthy patients were included in this cross-sectional study. Mucosal and gingival dimensions at the mid-facial aspect were evaluated clinically and radiographically. Color assessments were performed using a reflectance spectrophotometer, and patient aesthetic satisfaction was further checked. Implant sites revealed significant thicker mucosa when compared to tooth sites both at 1.5 (p < 0.001) and 3mm (p < 0.001) apical to the mucosal margin. Both conventional and digital methods presented a good reliability. The spectrophotometric data revealed a statistically significant color difference between the peri-implant mucosa and the gingiva. However, there was no further significant relation between these color changes and the mucosal thickness. Peri-implant mucosa revealed a darkish, greenish, and bluish discoloration when compared to the gingiva. More satisfactory patient´s aesthetic evaluation was reported in sites with thicker and comparatively lighter mucosa when compared to the adjacent dentition. This article focuses on variables affecting color stability and aesthetics around dental implants. These can be assessed to identify the need for peri-implant phenotypic modification.

Twelve-month randomized controlled trial of 38% silver diamine fluoride with or without potassium iodide in indirect pulp capping of young permanent molars

BackgroundThe clinical and radiographic effectiveness of 38% silver diamine fluoride (SDF) with and without potassium iodide (KI) was tested and compared with resin-modified glass ionomer cement (RMGIC) in indirect pulp capping of deep carious lesions in young permanent molars. MethodsOne hundred eight permanent first molars with deep occlusal cavitated carious lesions in 49 children aged 6 through 9 years were randomly allocated into 3 groups (n = 36 molars per group) and treated with SDF plus KI, SDF, and RMGIC. RMGIC was used as a base and a resin-based composite restoration followed. Clinical assessments for secondary caries (primary outcome), postoperative pain, tooth vitality, and restoration success and quality rates according to Modified US Public Health Service and Ryge Criteria for Direct Clinical Evaluation of Restorations were performed after 3, 6, and 12 months. Periapical radiographs were obtained at baseline, 6 months, and 12 months. Outcomes were assessed using mixed effects multilevel logistic and linear regression analyses. ResultsThere were no significant differences (P = .26) among the groups at all times for secondary caries, postoperative pain, tooth vitality, clinical abscess, radiographic signs of pulpal pathology, restorations’ marginal adaption, anatomic form, and surface roughness. There was a significant difference (P = .03) in restoration color, marginal staining, and luster. The RMGIC group outperformed the 2 SDF groups in color and luster. ConclusionsThe authors did not find differences among the groups in preventing secondary caries or pain or in maintaining pulpal health. The RMGIC group had better restoration color and luster than both SDF groups and better marginal staining than the SDF group. Practical ImplicationsThe results of this study can help guide treatment decision making regarding use of SDF and SDF plus KI as indirect pulp capping materials in deep cavitated lesions.This clinical trial was registered at ClinicalTrials.gov. The registration number is NCT04236830.

Double-Substituted Carbonated Hydroxyapatites for Fir Wood Treatment

Abstract The aim of the paper consist in the synthesis of double substituted carbonated hydroxyapatite using Zn2+ and Mg2+ ions in comparison with the previous obtained Sr-Zn-CHAp. Fourier transform infrared spectroscopy, X-ray diffraction, environmental scanning electron microscope (ESEM) coupled with EDS is used to highlight the presence of the metallic ions into the apatite structure. Both inorganic compounds are tested as consolidants for two types of fir wood, young and 30-years old samples. The consolidation efficiency is demonstrated by colorimetric analysis, mechanical tests and the specific methods for water absorption behavior. Stronger specimens, especially of young wood, with no significant color differences, more hygroscopic and with higher hysteresis index result after treatment. In conclusion, carbonated hydroxyapatite double substituted with zinc, magnesium and strontium ions can be used in wood preservation-conservation techniques.

Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

SummaryTo study the physicochemical properties of sesame paste produced by a novel process technology—ball milling, the effects of different ball milling times (8, 16, 24, 32, and 40 min) at 650 rpm on particle size, texture, rheological properties, volatile compounds, consumer sensory evaluation, and microstructure of sesame paste were investigated. The results showed that ball milling has no significant differences in proximate composition and colour of sesame paste, but the D90 value of particle size decreased to 32.04 μm. Compared to others, the sesame paste ball‐milled for 8 min has the highest viscosity of 277.195 g·s. The sesame paste obtained by ball milling for 32 and 40 min produced 55 and 56 volatile compounds, respectively. Regardless of male and female, sesame paste obtained by ball milling for 24, 32, and 40 min have high overall acceptability. This investigation shows that ball milling is a new technology of potentially great value in the industrial production of sesame paste, which can be used to produce high‐quality sesame paste with specific characteristics.

Characterization of ionically crosslinked alginate films: Effect of different anion-based metal cations on the improvement of water-resistant properties

In general, calcium ions are widely used to crosslink alginate films for improved mechanical properties. But for the poor water resistance of the alginate films due to their hydrophilicity, various ion-crosslinking agents (CaCl 2 , FeCl 2 , FeCl 3 , and FeSO 4 ) were used to prepare alginate films, with an emphasis on cations (Ca 2+ , Fe 2+ , and Fe 3+ ) and anions (Cl − and SO 4 2− ) with different valences. Chemical, morphological, optical, and mechanical properties were evaluated to demonstrate their influences on ion-crosslinking. All crosslinked films exhibited higher tensile strength and lower elongation at break than the control alginate film. Optically, the films crosslinked with Fe ions showed a yellow appearance, while the CaCl 2 -crosslinked film showed no significant color difference from the alginate film. As for the water-resistant properties [moisture content, water solubility, water vapor permeability (WVP), and swelling index (SI)], the FeSO 4 -crosslinked film presented the lowest WVP value with the highest SI value than others, suggesting the possibility to WVP increase depending on the reaction time. Thus, we studied the effect of crosslinking time on the water resistance of films using CaCl 2 and FeSO 4 . The FeSO 4 -crosslinked film exhibited a significant decrease in WVP value with increased crosslinking time, an opposite trend from that of the CaCl 2 -crosslinked one. Because water vapor permeability is an important property of food packaging materials, FeSO 4 , which is generally recognized as safe (GRAS) but has rarely been studied as an ionic crosslinking agent for alginate, has a high potential to be used as such in alginate films. • Alginate was used as a polymer to produce biodegradable food packaging materials. • Three types of iron compounds (FeCl 2 , FeCl 3 , and FeSO 4 ) were used to crosslink alginate films. • FeSO 4 -crosslinked film indicated the lowest water vapor permeability compared to other films. • An increase in crosslinking time enhanced the water barrier properties of the FeSO 4 -crosslinked film. • FeSO 4 showed the greatest potential to replace CaCl 2 as a crosslinking agent of alginate film.

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

The use of leaf for wrapping food is an ancient practice. Wrapping of cooked rice with Thaumatococcus daniellii have been reported to increase consumers’ appeal and functionality. There is dearth of information on exploring the use of T. daniellii leaf extract as an additive during rice cooking. This study evaluated the antioxidant and sensory properties of rice cooked with the inclusion of Thaumatococcus danielli leaf extract. Cold extraction of leaf was done using hexane, ethyl acetate, methanol, and water. The rice samples cooked with different Thaumatococcus danielli leaf extracts were analyzed for antioxidant and colour properties using standard methods. Sensory evaluation of cooked rice samples using 9-point hedonic scale was carried out by thirty-member panelists. The antioxidant properties determined were total phenolic content (0.37- 0.44 mg/g), Total flavonoid content (6.6-7.9 mg/100g), 1,1-diphenyl-2-picrylhydrazyl (29.96 -39.82%), total antioxidant capacity (3.57-4.71 mg/g), ferric reducing antioxidant power (3.93-4.37 mg/100g). The instrumental lightness (L*) measurement of cooked rice ranged from 44.13 to 53.95, redness and greenness (a*) ranged from -4.91 to -3.02, yellowness – blue (b*) ranged from 13.22 to 15.94. Sensorial assessment showed that rice cooked with water extract of T. daniellii leaf was the most acceptable. There was significant difference (p&lt;0.05) in antioxidant, colour and sensory properties of cooked rice samples. Thaumatococcus daniellii leaf extracts increased the antioxidant properties of cooked rice and imparted a higher sensorial acceptability.

Effects of different rootstock grafting on yield and quality of cucumber

In this study, ‘Xinli No. 3’, ‘Shengli rootstock’, ‘Shenli rootstock’ and ‘Shengzhen No. 1’ were used as rootstock, and ‘Jinchun No. 39’ cucumber was used as scion to study the effects of different rootstock on the yield and quality of grafted cucumber, and to select high quality rootstock suitable for cucumber grafting. Different rootstock affected the survival rate, phenology, the height of plant, stem diameter, growth potential, yield and quality of cucumber grafting. Among them, the survival rate of ‘Shenli rootstock’ grafted cucumber is the highest, and the growth of ‘Shengzhen No. 1’ grafted cucumber is relatively the strongest. There was no significant difference in fruit tuber, melon edge, thorn color and pulp crispness between self-rooted seedling (CK) and each rootstock grafting combination. The average yield of ‘Xinli No. 3’ grafted cucumber plot was not significantly different from that of self-rooted seedlings (CK). The length of ‘Shenli rootstock’ and ‘Shengli rootstock’ grafted cucumber was significantly higher than that of self-rooted seedlings (CK), and the length of ‘Shengzhen No. 1’ Grafted Cucumber was significantly higher than that of self-rooted seedlings (CK). The contents of vitamin C and soluble protein of ‘Shengli rootstock’, ‘Shenli rootstock’ and ‘Shengzhen No. 1’ grafted cucumber were significantly higher than those of self-rooted seedlings (CK), and the contents of soluble sugar were lower than those of self-rooted seedlings (CK). Therefore, ‘Shengzhen No. 1’ and ‘Jinchun No. 39’ have strong compatibility with cucumber. As rootstocks, the grafted cucumber plants not only have strong growth potential and high yield, but also significantly increase the content of soluble protein and vitamin C.